Nuts

Cold Pressed

Cold-pressed mongongo oil is mechanically expressed from the nutritious nut of Schinziophyton rautanenii from southern African woodlands at controlled low temperatures to retain aroma and delicate fatty acids. It tastes more of the nut—rich, oily, and distinctive—traditional staple snack of San and other regional peoples—than heavily refined oil. Best as a finishing oil for salads, drizzles, and gentle brushes rather than hard deep frying. Composition context: high-quality oil traditionally important as a food fat. Buy dark bottles, keep cool, and finish within months of opening. Origin note: Kalahari and surrounding southern African regions. Respect cultural food context; supply is wild or smallholder, not industrial orchard scale. Allergen oil: tree-nut style oilseed; specialty import. Cloudiness can be normal in unrefined oils; varnish smells are not. Price reflects lower thermal abuse and often lower yield. Do not confuse cold-pressed flavour oil with neutral refined frying fat.